Rosemary Sand Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 2 hrs 32 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tablespoon rosemary, freshly chopped
- 200 g butter
- 150 g suar, very fine
- 1 egg (s)
- 300 g flour
- salt
- Sugar, brown
Print Recipe
Pin Recipe Instructions
- First chop enough fresh rosemary needles to make two tablespoons full. Beat the butter at room temperature until foamy, gradually stir in 150 g of the finest sugar, two pinches of salt, an egg and the rosemary. Sift the flour and stir in as well.
- Then knead the mixture so that it becomes a smooth dough. Divide the dough into four parts and shape each part into a 35 cm roll. Roll the rolls in brown sugar, wrap them in cling film and let them rest in the refrigerator for about two hours so that they solidify.
- Heat the oven to 160 ° C (circulating air, top / bottom heat: 180 ° C). Line two baking sheets with parchment paper.
- Take the dough rolls out of the refrigerator, unpack and cut into 1 cm thick thalers, turning the rolls over and over so that the thalers look pretty. Distribute the thalers on the baking sheets.
- If you bake with convection, you can put both trays in the oven at once and bake for about twelve minutes, with top / bottom heat you bake the trays individually for about twelve minutes.
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